Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras: this is what food writer David McAninch discovered when he spent eight months in Gascony with his family, meeting extraordinary characters and eating the best meals of his life. His delicious memoir tell us more about this an ancient region in Southwest France -- where there are more ducks than people and where foie gras is not saved for special occasions.

Duck Season: Eating, Drinking, and Other Misadventures in Gascony, France's Last Best Place has been named 2017's Best Travel Books by the New York Times Book Review and is shortlisted for the American Library in Paris Book Award.

David’s talk will be followed by duck sampling, a book sale and signing.

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